Mediterranean vegetable pan

Ingredients for 4 servings:

• 1 m.-large zucchini
• 4 tomatoes
• 300 g mushrooms, white
• 1 bunch of spring onions
• 1 clove(s) garlic
• some oil (fried potato oil)
• 2 tsp powdered sugar
• some salt, fleur de sel, sea salt
• n. B. Pepper, black
• 1 tsp herbs de Provence
• Lemon peel, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

as a barbecue side dish – pure nature, without artificial flavor enhancers

Halve or third the mushrooms. Clean the spring onions and slice diagonally into slightly larger pieces. Peel the garlic and chop very finely. Blanch the tomatoes in boiling hot water and let stand for about 30 seconds. Immediately plunge them into ice-cold water, peel them, and quarter them. Remove the cores. Sprinkle the tomatoes with powdered sugar and grill in a hot oven for about 10 minutes on each side with high top heat. In the meantime, slice the zucchini into 5-6 mm thick slices (serrated/sliced ​​is best) and fry them quickly in a little oil. Layer them in a bowl and keep warm. Halve or third the mushrooms and fry them in a little oil (careful – do not fry them until soft!) and add them to the zucchini. Fry the spring onions in a little oil (until they brown!), sweat the chopped garlic, and add them to the bowl. Deglaze the pan with a tablespoon of water or Noilly Prat and pour over the vegetables. Arrange the tomatoes on top and season with salt, pepper, and Provençal herbs. Grate a little lemon zest over the pan and glaze with the fried potato oil.